Santa’s Whiskers

I have made a holiday discovery.

Fixing mangled lights on  pre-lit Christmas tree is not as simple of a task as it may seem. First, they are wrapped around those branches pretty good, so expect it to be a lengthy task. Second, you are almost guaranteed to find a tangled mess of lights waiting for you on the ground once you finally get them all off, so expect to spend the remainder of your night cursing at the ball of lights you are now trying to make sense of. Keep in mind as well that these strans of lights are not your typical strands of lights.

Then when you eventually manage to get them all straightened out, make sure you test each strand to make sure they work before you string them all back on the tree. Or you may end up like me where 4 of the 7 strings of lights you have just meticulously strung around the tree are out, not a one of them side by side.

Joy.

Lights are overrated, right?

These cookies were also a holiday discovery, however far more pleasant than the tree light fiasco of 2011. My mom found a similar recipe years back,made them, and loved them, but then later found out she lost the recipe. A  search online brought her no luck either. Then randomly one day while out shopping, I started flipping through a holiday cook book, when it was ripped from my hands, and mom pointed out this recipe.

I’ve tweaked the recipe to suit my taste,  but the flavor is exactly what Mom remembered

Santa’s Whiskers

adapted from Company’s Coming Most Loved Festive Baking

makes 50-60 cookies

  • 1 c butter, softened
  • 1 c sugar
  • 1 lg egg
  • 3/4 c red and green cherries, finely chopped
  • 2 tbsp milk
  • 2 1/2 cups flour
  • 1/2 cup chopped pecans
  • about a cup of flaked coconut
  1. In a large bowl, cream together your butter and sugar, until light and fluffy.
  2. Beat in the egg and the milk. Stir in the chopped cherries.
  3. Gradually add in the flour. Once combined and you have a nice dough, stir in the pecans
  4. Divide the dough in to two, then roll into 2″ logs (5 cm). Roll the log in the coconut, then wrap in plastic wrap and chill for a couple hours or overnight.
  5. When you are ready to bake, preheat the oven to 350°F.
  6. Slice the dough into 1/4 ” (6mm) and place them on a cookie sheet.Bake for 10-12 minutes or until the coconut on the edges start to brown. Let cool a few minutes on the sheet.
  7. Move to a wire rack, and let cool completely.

You can make the dough a couple days in advance, and the cooled cookies freeze wonderfully.

Enjoy!

-Mel

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Categories: Cookies | Tags: , , , | 1 Comment

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  1. Pingback: Terry’s Crown Ruby « ginger bakes

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